Coconut-Chocolate Bread Pudding

I started a new job on Monday, and the past two days have been full of meetings, included catered breakfast, lunch, and dinner. Tuesday’s breakfast included flakey, buttery croissants. As soon as I saw them, I had visions of taking home the leftovers to make bread pudding. At the end of the day, I was excited to find three leftover croissants, just waiting for me to take them home.

Flakey Croissants

I browsed a few recipes, and decided to go with a basic recipe from Virginia Hospitality, adding a bit of unsweetened coconut to the custard, and sprikling raw cocoa nibs on top. I often find that bread pudding is too sweet, so used slightly less sugar than was called, and to be honest, could have used even less.

Coming out of the oven

Coconut-Chocolate Bread Pudding

Serves 4-6

Ingredients

  • Coconut oil
  • 2 croissants, halved
  • 2 cups whole milk
  • 2 large eggs
  • 1/2 cup sugar
  • pinch of salt
  • 1/2 teaspoon vanilla
  • 2 Tablespoons unsweetened coconut
  • 1.5 Tablespoons raw cocoa nibs
  • Chocolate coconut milk ice cream (optional)

Custard sitting before baking

Method

Preheat the oven to 350 degrees. Spread a thin layer of coconut oil onto the bottom and sides of a 1 quart casserole dish. Place croissants in the dish, covering the bottom.

In a large bowl, whisk together milk, eggs, sugar, salt, vanilla, and coconut. Pour the mixture over the croissants. Sprinkle cocoa nibs across the top. Let sit for 30 minutes, pressing the bread into the custard occasionally.

Bake for about 40 minutes, until the center is set and a knife inserted comes out clean. Serve with a scoop of Chocolate coconut-milk ice cream on top.

So Delicious!

I have to tell you, the chocolate “ice cream” really made the dish come together perfectly! In fact, this dairy free ice cream was a large part of why I chose the coconut and chocolate combination, knowing that the “ice cream” would be divine on top of warm bread pudding.

This was a delicious, indulgent dessert, yet extremely simple to make. It is definitely something I will use again for a dinner party, as the custard can rest for up to two hours before baking, and the pudding could bake while guests are enjoying dinner.

Plated pudding

What a fun, spur of the moment dessert! Enjoy!

-L

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